Easter is just around the corner and I always wanted to try out the recipe for Hollandaise sauce and I thought this would serve as a good dish for Easter brunch with some freshly squeezed orange juice or lemonade…YUMMY!! Hollandaise sauce is really creamy and has a lemony tangy taste and can also be served with asparagus.
4 bacon strips
1/4 cup of unsalted butter (or 1/2 a cup depending on how runny you want the sauce)
Freshly squeezed lemon
White wine vinegar
*First we start with the hollandaise sauce, you need a double broiler for this, but you can use a huge sauce pan and a stainless steel bowl.
- But enough water halfway into the saucepan and allow to boil
- Clarify the butter by melting, using a teaspoon remove any foam that may be on top of the melted butter and allow to cool
- In the stainless steel bowl, crack the eggs and put just the yolks into the bowl (be careful not to allow any egg whites into the bowl)
- Add half a teaspoon of water and 2-3 teaspoons of freshly squeezed lemon
- Add a pinch of salt and whisk for about 3 minutes
- Put the metal bowl over the boiling water (be sure to reduce the heat to minimum). Whisk for about 3 minutes non stop, you will notice a thick consistency that sticks to the whisk
- Remove the bowl and add half the butter and whisk until it forms a light consistency, then add the remaining butter and a pinch of salt and whisk again.
- Leave the sauce to stand in a warm place, and be sure to use within one hour of preparation
- In a very shallow sauce pan, add enough water to fill 1/2 way up the saucepan
- Once the water begins to simmer/boil add a pinch of salt and a dash of vinegar ( this helps the egg stay together)
- To make it easier, break the egg in a cup without breaking the yolk
- Then tilt the edge of the cup slowly into the boiling water ensuring the egg stays together
- Cook for 5-10 minutes depending on how runny you want the eggs
- Once they are done, use a spatula to scoop onto a kitchen paper towel and allow to dry
Serve : *Cut the muffin in half and toast lightly, on both sides of the muffin put a strip of fried bacon, then the poached eggs, then another bacon and then drizzle with as much hollandaise sauce as you like